Blueberry cheesecake (no-bake)

Blueberry Jam Cheesecake (No Bake)

Total preparation time: 30 minutes
Chilling time: at least 6 hours (ideally overnight)
Number of servings: 10-12

Here’s a dessert that combines simplicity with refinement, a no-bake blueberry jam cheesecake recipe. This recipe is not only easy to make but will bring a touch of joy to your table, perfect for any special occasion or simply to indulge yourself.

The history of cheesecake dates back to ancient times, being a beloved dessert worldwide, with variations that reflect the ingredients and traditions of each culture. From the creamy texture of the filling to the crunchy crust, each bite is a journey into the world of sweet delights.

Ingredients

For the crust:
- 250 g biscuits (preferably digestive biscuits or Petit Beurre)
- 150 g butter (melted)
- Sugar to taste (approximately 50 g)
- 1 vial of rum essence

For the filling:
- 40 g gelatin (powder)
- Sugar to taste (approximately 100 g)
- 1 kg fresh cheese (ideally cottage cheese or cream cheese)
- 400 ml liquid cream
- Vanilla essence to taste
- 500 ml sour cream (20% fat)
- 1 jar of blueberry jam (approximately 300 g, I used Raureni)

For the topping:
- 300 ml whipped cream
- Essences to taste
- 1 jar of blueberry jam (for serving)

Step-by-Step Instructions

Step 1: Preparing the crust
1. In a bowl, melt the butter over low heat or in the microwave. Let it cool slightly.
2. Crush the biscuits until they turn into fine crumbs (you can use a food processor or a plastic bag and a rolling pin).
3. In a large bowl, combine the crushed biscuits with the melted butter, sugar, and rum essence. Mix well until you get a crumbly mixture.
4. Pour this mixture into a round pan, pressing down firmly with a spatula to create an even crust. Place the pan in the refrigerator for at least 30 minutes to set.

Step 2: Preparing the filling
5. In a large bowl, add the fresh cheese and mix it with a mixer until creamy.
6. Gradually add the sugar, sour cream, and liquid cream, continuing to mix until the mixture is smooth.
7. In another small bowl, prepare the gelatin. Put the gelatin in 250 ml of cold water and let it hydrate for 10 minutes. Then, gently heat it in a water bath, stirring constantly until completely dissolved.
8. Incorporate the dissolved gelatin into the cheese mixture, stirring gently to avoid breaking it down.
9. Add the blueberry jam and vanilla essences, mixing again until well combined.
10. Pour the filling over the biscuit crust, leveling it with a spatula. Leave the cheesecake in the refrigerator for at least 6 hours, preferably overnight.

Step 3: Decorating the cheesecake
11. Before serving, whip the liquid cream until firm. Add desired essences for extra flavor.
12. Cover the cheesecake with a generous layer of whipped cream, then decorate with blueberry jam, leaving a few whole blueberries on top for a more appealing look.

Practical Tips
- Choosing cheese: A quality cheese is essential for a tasty cheesecake. I recommend a fine cottage cheese or cream cheese to achieve a fluffy texture.
- Perfect texture: If you prefer a smoother texture, you can pass the cheese through a sieve before using it.
- Variation with other fruits: Don’t limit yourself to blueberry jam! You can experiment with sour cherry jam, raspberry, or even a mix of berries for an explosion of flavors.
- Crunchy crust: If you want a crunchier crust, you can bake the biscuits after they have been in the refrigerator for 20-30 minutes. Bake at 180°C for 10-12 minutes.

Nutritional Information
This blueberry jam cheesecake recipe contains approximately 350-400 calories per serving. It is a good source of protein due to the cheese and sour cream, as well as healthy fats from the whipped cream. The blueberry jam adds antioxidants and vitamins, making it a beneficial ingredient for your health.

Frequently Asked Questions
- Can I use other types of biscuits?
Of course! Oreo biscuits or chocolate biscuits can add a unique flavor to the crust.

- How can I make the cheesecake less sweet?
Reduce the amount of sugar in the filling or use a jam with less sugar.

- How long does the cheesecake keep in the fridge?
The cheesecake keeps well in the fridge for 3-4 days, covered with plastic wrap.

Serving Suggestions
This blueberry jam cheesecake is perfect served alongside a fragrant coffee or a fruit tea. Additionally, vanilla ice cream or a scoop of Greek yogurt can perfectly complement this dessert.

Enjoy every slice of blueberry jam cheesecake and let yourself be carried away by sweet memories, just as I did when I discovered this recipe! Enjoy your meal!